Creamy Baked Cauliflower Casserole (Printable)
Tender cauliflower in rich cheddar sauce with golden crispy topping
# What You'll Need:
→ Vegetables
01 - 1 large head cauliflower (about 2 lbs), cut into florets
02 - 1 small onion, finely diced
→ Dairy
03 - 2 cups shredded cheddar cheese, divided
04 - 1 cup whole milk
05 - 1/2 cup sour cream
06 - 2 tablespoons unsalted butter
→ Pantry
07 - 2 tablespoons all-purpose flour (use gluten-free flour for GF option)
08 - 1 teaspoon Dijon mustard
09 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
→ Topping
12 - 1/2 cup panko breadcrumbs (use gluten-free panko for GF option)
13 - 2 tablespoons grated Parmesan cheese
14 - 1 tablespoon olive oil
# How to Make It:
01 - Preheat the oven to 400°F. Grease a 9x13-inch baking dish lightly with butter or cooking spray.
02 - Bring a large pot of salted water to a boil. Add cauliflower florets and cook for 5 minutes until just tender. Drain thoroughly and set aside.
03 - In a medium saucepan, melt butter over medium heat. Add diced onion and cook for 3 minutes until softened and translucent.
04 - Stir flour into the onion mixture and cook for 1 minute, stirring constantly to prevent burning. Slowly whisk in milk until smooth and thickened, about 2-3 minutes.
05 - Remove saucepan from heat. Stir in 1 1/2 cups cheddar cheese, sour cream, Dijon mustard, garlic powder, salt, and pepper until the cheese is completely melted and the sauce is smooth and creamy.
06 - Combine drained cauliflower with the cheese sauce, stirring gently to coat evenly. Transfer the mixture to the prepared baking dish and spread in an even layer.
07 - Sprinkle the remaining 1/2 cup cheddar cheese evenly over the cauliflower mixture.
08 - In a small bowl, mix panko breadcrumbs, Parmesan cheese, and olive oil until well combined. Sprinkle evenly over the entire casserole.
09 - Bake for 25-30 minutes, or until the topping is golden brown and the casserole is bubbling around the edges.
10 - Let the casserole cool for 5 minutes before serving to allow it to set slightly.
# Expert Advice:
01 -
- It delivers all the creamy comfort of mac and cheese but with the nutritional bonus of cauliflower
- The breadcrumb topping creates that irresistible crunch contrast that makes everyone reach for seconds
02 -
- Overcooking the cauliflower during boiling is the number one mistake, so keep that timer nearby
- The sauce will look thin at first but thickens beautifully in the oven, so do not be tempted to add more flour
03 -
- Grating your own cheese makes a huge difference in how smooth and creamy the sauce turns out
- Let the cooked cauliflower drain thoroughly so excess water does not make your sauce thin